Potato Skins Recipe

Preheat and prepare potatoes

Preheat oven to 400°F (200°C). Scrub the russet potatoes thoroughly and pat dry. Pierce each potato a couple of times with a fork to release steam during baking.

Rub each potato with olive oil and sprinkle evenly with 1 tsp kosher salt and half of the black pepper. Place potatoes directly on the oven rack or on a baking sheet lined with foil.

Bake until tender when pierced with a skewer, about 50–60 minutes depending on size. Remove from oven and let cool until cool enough to handle, about 15 minutes.

Cut each potato in half lengthwise. Using a spoon, scoop out most of the flesh leaving about 1/4 inch of potato attached to the skin (reserve the scooped potato for another use). Trim edges to make a neat rim.

Brush the inside and outside of each potato shell with the melted butter and sprinkle the interior with the remaining 0.5 tsp kosher salt and the remaining black pepper plus the garlic powder. Place skins cut-side down on a baking sheet.

Bake the shells cut-side down for 10 minutes to crisp the outside, then flip cut-side up and bake an additional 5 minutes to dry the interior slightly.

While the potatoes bake, cook the bacon: place bacon slices in a cold skillet, turn heat to medium, and cook, turning occasionally, until crisp, about 8–10 minutes. Transfer to paper towels to drain and cool, then chop into small pieces.

Remove the potato skins from the oven (after the crisping step). Sprinkle roughly 2 to 3 tablespoons of shredded colby into each skin (about 1/4 cup per half-shell), then scatter chopped bacon evenly over the cheese. Finish with an additional light sprinkle of cheese to help everything melt together.

Return the filled skins to the oven and bake at 400°F (200°C) until the cheese is fully melted and bubbling, about 6–8 minutes. If you prefer a browned top, move the baking sheet to the broiler for 1–2 minutes, watching carefully to avoid burning.

Remove from oven and sprinkle the sliced scallions over the hot potato skins so some soften from residual heat and some remain fresh and bright.

Stir the hot sauce (if using) into the sour cream for a lightly spiced dipping sauce. Transfer sour cream to a small bowl and garnish with chopped chives, if using.

Arrange potato skins on a platter and serve immediately with the sour cream on the side for dipping. Provide extra scallions or chives for sprinkling at the table.